Black Forest Cake With Chocolate-almond Mousse Frosting

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package devil's food cake mix (duncan hines moist deluxe preferred)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 teaspoon almond extract
• 1/2 cup semi-sweet chocolate bit
• 1 (20 -21 ounce) can comstock brand cherry pie filling
• 1/4 cup light corn syrup
• 1/4 teaspoon almond extract
• 1/4 teaspoon rum extract
• 1/4 teaspoon angostura brand bitters
• 1 pint cold heavy whipping cream
• 1 (12 ounce) bag ghirardelli classic chocolate chips
• 1 tablespoon powdered sugar
• 1/4 teaspoon almond extract
• 1/4 teaspoon instant coffee
• 1 pinch salt
• 1 ounce semisweet chocolate shavings
• pitted maraschino cherries (optional) or sour cherry (optional)
• 1/4 cup sliced almonds (optional)

Recipe

• 1 mix cake according to package directions (two or three layers may be used); blend in 1 teaspoon almond extract; fold in 1/2 cup semi-sweet chocolate bits or chips; bake cake according to package directions.
• 2 cool cakes completely in pans on wire rack.
• 3 combine 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon angostura bitters.
• 4 warm mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); allow mixture to cool (if you are making a three-layer cake, this recipe for the filling should be doubled).
• 5 turn one cake onto cake plate, flat-side up; spread cherry mixture evenly; turn other cake round carefully onto plate or hand; place flat suface over cherry filling; repeat, if a third layer is used.
• 6 melt 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; cool.
• 7 beat remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); add 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; continue beating on low speed until stiff peaks form (tips stand straight).
• 8 frost completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
• 9 garnish with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
• 10 slice, serve and enjoy!